ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content

Cardamom Pistachio Sugar Cookies

December 16, 2021
Cardamom Pistachio Sugar Cookies

Ingredients

for 48 servings

  • 2 ¼ cups all purpose flour (280 g), plus more for dusting
  • 1 teaspoon ground cardamom
  • ½ teaspoon fine sea salt
  • ¾ cup granulated sugar (150 g)
  • ½ cup shelled pistachios (65 g), plus ¼ cup (30 g), very finely chopped
  • 2 sticks unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¾ cups powdered sugar (300 g)
  • ¼ cup whole milk (60 mL)
  • dried rose petal, for garnish - optional

Nutrition Info

  • Calories 65
  • Fat 1g
  • Carbs 13g
  • Fiber 0g
  • Sugar 8g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine the flour, cardamom, and salt.
  2. In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
  3. Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
  4. Line 2 baking sheets with parchment paper.
  5. Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
  6. Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
  7. Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12–14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
  8. Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
  9. Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
  10. Enjoy!

Ingredients

for 48 servings

  • 2 ¼ cups all purpose flour (280 g), plus more for dusting
  • 1 teaspoon ground cardamom
  • ½ teaspoon fine sea salt
  • ¾ cup granulated sugar (150 g)
  • ½ cup shelled pistachios (65 g), plus ¼ cup (30 g), very finely chopped
  • 2 sticks unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¾ cups powdered sugar (300 g)
  • ¼ cup whole milk (60 mL)
  • dried rose petal, for garnish - optional

Nutrition Info

  • Calories 65
  • Fat 1g
  • Carbs 13g
  • Fiber 0g
  • Sugar 8g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine the flour, cardamom, and salt.
  2. In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
  3. Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
  4. Line 2 baking sheets with parchment paper.
  5. Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
  6. Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
  7. Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12–14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
  8. Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
  9. Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
  10. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.